Monday, February 27, 2012

Grand Marnier Fruit Dip

I can't take credit for this recipe - it came from Pomegranates and Prickly Pears, a cookbook by the Junior League of Phoenix, but I did change it up this time by using Grand Marnier instead of Amaretto - which is what is in the original recipe.  It was still delicious!

Grand Marnier Fruit Dip
Serves 4-6

2 cups sour cream (I used low fat)
1/4 brown sugar
2-4 tablespoons Grand Marnier

Combine all ingredients.  Chill, covered, for several hours or even overnight.  Serve with fresh cut fruit.
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